Favorite Chili Macaroni -

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

2 cloves garlic -- minced

2 cups elbow macaroni -- cooked

1/2 cup water

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon fresh cilantro

1/2 teaspoon salt

1/4 teaspoon pepper

14 1/2 ounces canned no-added-salt whole tomatoes

undrained and chopped 15 ounces canned kidney beans -- rinsed and drained

8 3/4 ounces canned no-added-salt whole kernel corn -- drained

8 ounces canned no-added-salt tomato sauce

6 ounces canned no-added-salt tomato paste

1 cup cheddar cheese, lowfat -- shredded

This is a classic, family-pleasing recipe that uses kidney beans to extend the ground beef and lower the fat content

Cook ground beef, onion, bell peppers, and garlic in a large Dutch oven over medium-high heat until browned, stirring to crumble beef. Drain well; wipe drippings from pan with paper towels. Return beef mixture to pan. Add all remaining ingredients except cheese, and stir well. Bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Spoon onto individual serving plates; top with cheese.